I have a confession- I am actually not a huge fan of boxed Angel Food Cake mix. My family loves it- but the flavor is just a bit off for me.
I have always wanted to love Angel Food Cake. I mean- its basically fat free! Not saying its completely guilt free- It still has sugar obviously, but hey if you going to eat a cake, its a good one to eat!
I have tried several homemade versions. All of which have been slightly disappointing unfortunately. They were all dense, heavy and just not what I was looking for.
Then, the wonderful day came where I stumbled across this recipe from Food Network. It. Is. AMAZING! I have made it 3 times since discovering it and it always a smashing success.
If you are looking for a treat, that’s light on fat- this is a PHENOMENAL recipe to make! NOTE: this recipe is 10 fold easier and quicker in my opinion to make if you have a stand mixer. Otherwise you will be beating for forever like 20-30 minutes forever. So its doable, just a little more tedious to stand there whipping it yourself.
The texture of this angel food cake is PERFECTION! You will LOVE everything about it!
- 1¾ cups sugar
- ¼ teaspoon salt
- 1 cup cake flour
- 12 egg whites, room temperature
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
- Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
- In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
- Preheat oven to 350 degrees F.
- Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.
- Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.
- Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.
- Invert cake pan and cool upside down (cake remaining in pan) until completely cooled.
- Once cooled, and carefully remove from pan, carefully scraping edges from sides.